sabudana kichdi

Sabudana kichdi
This recipe I'm posting it on the eve of Shivaratri.This dish is special on the days you fast. For Eg Shivaratri, Sankastha hara chaturdashi. But it can be prepared on other days also.
Ingriedients:
1 glass of sabudana.
3 Potatoes.
Green chilli as per taste.
Salt as per taste.
10 tablespoon oil.
Ground nuts.
1/2 tsp jeera,
1/2 tsp mustard.
10 curry leaves.
coriander leaves.
half lemon.
turmeric.
sugar Little.
Method:
Take a bowl and put the sabudana and wash it cleanly and drain all the water Previous night. Later twice or thrice just sprinkle half galss of water. So that the sabudana will be well soaked and ready for the kichdi for next day breakfast.
Roast the groundnuts and coarsely grind and set it aside.
Cut green chillies. chop coriander and curry leaves. Peel the potatoes and cut it into small cubes. Soak these cubes in salt water so that the colour of the potatoes will not change.
Keep the kadai and pour the oil and just see the oil consistency should not be too much nor too less. Bcos sabudana doesnot require much oil. But without oil it will not taste good. Once the oil is hot. Add mustard, jeera , curry leaves and green chillies.After 2mins add the drained cubes of potatoes. Put a lid on the kadai and frequently keep mixing it. Once you feel potatoes are soft and are not sticking to each other and the outer layer is changing its colour.Add salt , turmeric, Lemon juice Add the sabudana. Mix it well. Close the kadai and keep in low flame and you will see all the sabudana changes themselves from white color to quite transparent balls.Add little sugar and the ground nut powder and garnish with coriander. It is tastes very good when hot.
Tips:
You can use red chilli powder instead of green chillies.
If you feel sabudana soaked is more the you can refrigerate and use is next day.
For this kichdi if you add little besan and rice flour you can prepare yummy sabudana vada.
For this kichdi if add more rice flour you can prepare sabudana roti.
It depends on the sabudana quality.All these years This soaking technique used to work and It was very easy to prepare. But some how nowadays we are not getting good quality sabudana.
We get two varities of sabudana one is nylon sabudana and one more is ordinary sabudana. Nylon sabudana is used for preparing kheer or payasam. But the ordinary for kichdi.If the sabudana is not soaked properly the kichdi will not taste good and you will get messed up.
Nylon sabudana should be soaked in hot water and it can also be used for kichdi.But it is a bit expensive than the regular sabudana.
I recently invented a new method of soaking. I took the sabudana and cleaned it water and drained all the water and in another bowl i took fresh water boiled it and added to it and allowed it for 20 mins and drained all the water and kept it aside and next day you are sabudana is ready. Little water can be added in the morning and sabudana if squeezed should be soft then only it is soaked properly.
This recipe I learnt from my mother-in-law. But She used to really take so much pain in soaking them overnight and she used to get up every 2 hrs in the night and sprinkle water.
Even she liked my new method and she says it is easy. Bcos Every month when I prepare this for fasting I really don't want to take risk. So This method has helped me to prepare the same tasty kichdi every month.